Tuesday, 11 September 2007

Blueberry-Peach Parfaits

I do like this - it's so rich and zingy, without being heavy. Don't be tempted to leave off the whipped cream. It might be a bit too zingy without it.

4 servings
20 minutes - 10 minutes prep time, plus chilling time

Blueberry-Peach Parfaits with Lime Curd2 extra-large eggs
the juice of 2 large limes OR 2 small lemons
1/3 to 1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon butter

4 ripe peaches
2 cups blueberries

1/2 cup whipping cream
1 tablespoon sugar

Put the eggs, the lime or lemon juice, 1/3 cup sugar, the corn starch and the butter in the top of a double boiler. Whisk well.

When the cornstarch is thoroughly dissolved, turn the heat on to medium. Cook, whisking constantly, until thickened. Taste it, and if you think it needs a little more sugar, whisk in another tablespoon or two until dissolved. Set aside to cool slightly.

Blanch, peel and slice the peaches. Wash and pick over the blueberries, and drain them well.

Arrange the peach slices, blueberries and lime or lemon curd alternately by spoonfuls in parfait glasses or individual glass serving bowls.

Chill, and serve with a dollop of the cream, beaten until stiff with the sugar.

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